Best 5 Golden Chocolate Cake Recipes

CHOCOLATE FUDGE AND GOLDEN LAYER CAKE

Steps:

• Preheat the oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
• Sift the flour, baking powder, and salt together 3 times and set aside.
• In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy. Add the sugar and mix until blended. Add the eggs, 1 at a time, mixing after each addition until blended. Add the vanilla and almond extracts and mix.
• With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition. Mix until just smooth. Pour into 2 cake pans. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes. Let cool in the pans.
• For the frosting: In a mixer with a whip attachment, cream the butter well. Add the confectioners' sugar gradually. Add the melted chocolate, then the vanilla. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
• Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting. Place the second layer on top of that but bottom-side up, to create a nice flat top. Press down to secure the layer. Frost the top and sides using a swirling motion. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.

GOLDEN CAKE WITH CHOCOLATE SOUR CREAM FROSTING

Steps:

• Preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Sift together flour, baking powder, baking soda, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour mixture and mix at low speed until just blended. Add sour cream, mixing until just combined, then add remaining flour mixture, mixing at low speed until batter is smooth.
• Divide batter between pans, smoothing tops. Bake in middle of oven until cake is springy to the touch and a tester comes out clean, 30 to 40 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
• Trim tops of cooled cake layers with a long serrated knife if necessary to make flat and level. Halve each layer horizontally with serrated knife to make a total of 4 layers.
• Put 1 cake layer on a cake plate and spread with 3/4 cup frosting. Layer remaining cake layers using 3/4 cup frosting between each layer. Frost top and sides of cake with remaining frosting.

GOLDEN CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Spray bundt pan with non-stick cooking spray.
• Mix cake mix, pudding, water, oil and eggs on low setting until moist. Then beat on high for 2 minutes.
• Add sour cream, mix well.
• Fold in chopped chocolate bars, chocolate chips, pecans and coconut.
• Bake for 60 - 65 minutes.
• Cool for 15 minutes and turn out from pan.
• Cool completely prior to serving.

GOLDEN CHOCOLATE CAKE

Steps:

• 1. Preheat oven to 350, spray bundt pan with non stick spray.
• 2. Mix together cake mix, eggs, oil, pudding and water on low for 30 seconds to blend then beat on high for 2 minutes. On low, blend in sour cream. Remove bowl from mixer and stir in all other ingredients. I cannot stress enough, NO PUDDING IN THE CAKE MIX. Total messy disaster if you get a mix with pudding in it. Hint: freeze the chocolate bars for a bit before chopping.
• 3. Bake for 60-65 minutes, cool and dust with confectioners sugar.

GOLDEN CHOCOLATE CAKE

Steps:

• In a mixing bowl, combine cake and pudding mixes, oil, water and eggs beat on low speed for about 30 seconds or until moistened. Beat 2 minutes on high. Blend in sour cream. Stir in candy bars, chocolate chips, nuts and coconut. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack. Cool completely. Chill before slicing. Dust with confectioners' sugar if desired.© Copyright Reiman Publications, 1993-1997